450g of fermented dough.

200g pork stuffing with cabbage.

Xianxian tasty

Steaming process

One hour takes time.

Ordinary difficulty

How to pinch out beautiful steamed stuffed bun pleats

1

Prepare the dough, ferment for 30 minutes, then knead and exhaust. Knead it into long strips and divide it into equal parts of small flour.

2

Prepared pork stuffing.

three

Take a dough, roll it into a round shape with thin sides and thick middle, and fill it with stuffing. Hold the dough in your left hand, hold the thumb and forefinger of your right hand, and pinch the outer edge of the dough to make the first fold.

four

The index finger of the left hand pushes forward, and the index finger of the right hand holds it conveniently, kneading it with the first one.

five

In this way, the week begins and the package goes forward. Press the stuffing into the bun skin with the thumb of the left hand (if there is too much stuffing), and lift it gently when the index finger of the right hand is crumpled, so that more stuffing can be wrapped.

six

The pleats should be pinched evenly and the force should be even.

seven

Take your right hand away and look at the side like this.

eight

Then wrap it forward.

nine

If the steamed stuffed bun is soft and sticky, the thumb and forefinger of the right hand can touch some cloth.

10

Take away your right hand again and see what the shield steamed stuffed bun looks like.

1 1

At the end, the last pleat must be kneaded with the first pleat to form a complete circle.

12

After kneading, tidy it up a little.

13

Look. . The buns are wrapped.